Friday, March 30, 2012

I’m not a big fan of rice pudding, but curiosity got the best of me, and I needed to find out how much better/different a version would be that used Arborio rice, and the same basic technique as a savory risotto.

In addition to trying out a new cooking method, I also wanted to sneak in some coconut milk for a little tropical twist, and I’m happy to report great success on both fronts. The Arborio produced a wonderfully creamy texture, and unlike tradition long-grain rice pudding, the grains of rice maintained a certain textural integrity, instead of just disappearing into one big, starchy mass.

The coconut milk gave the pudding another layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness. Of course the mango is optional, and you’re welcome to take your chances with raisins, preferably golden ones. If desired, those can be added at the same time as the sugar and salt.

Speaking of bowls, I generally don’t make dessert for three (except this one time, at band camp…), but I had some new porcelain ones I wanted to use, and didn’t bother to check the volume before ladling in the sweet porridge.

Despite my “odd” yield, you should get four nicely sized portions from the amounts below. And yes, if you can’t find coconut milk (which you can), simply use all milk. I hope you give this coconut milk rice pudding a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp butter

1/3 cup Arborio rice (Note: I haven’t tested this recipe using regular rice, so no idea if that will work here. My instincts tell me, not nearly as well)

64 comments:

This looks like something my family and I would definetley enjoy as we take to liking both coconut and mangos. Will definetly prepare this dessert tonight, btw I can also see this served as a breakfast. I will have to add cardomom rather than the chinese 5 spice, just a personal preference. I always look forward to your recipes Chef John. They always turn out splendid and enjoyable :-)Thank you.

Chef John, you are the ONLY person that I have cooked recipe's from where they are ALL delicious. Your food is amazing, your videos are my most favorite cooking "show". Keep up the good work and please keep the videos and recipes coming! :)

As other comments have pointed out, this is not dissimilar to a dish commonly served in Thailand. I never thought to use Arborio - great idea! The very first dish I ate in Thailand was in fact sticky rice with coconut milk with sliced green mango on top and it was delicious.

Chef John...my Dad loved rice pudding...would make it himself on occasion...but Mom always had a can of it in the cupboard...the brand name was Ambrosia...yup...food of the gods...we would ask " Mom can we have some ambrosia "...thought that's what it was called until the first day of high school in the lunch line and I said "i'll have the ambrosia"...all the lunch ladies laughed at me...I'm sorry...it still hurts...give me a moment...anyhoo...can't wait to try this one...Thanks Chef John

I made this and dyed it pink :D. I doubled the ingredients and found I didn't need much more milk. I prefer my rice more toothsome and I had about 2 1/4 cups of the milk mixture left over, from a starting amount of 7 1/2 cups.

I just made this today, and had a bit while it was hot. It was wonderfully thick and creamy, just like you said! I let the rest cool, and I am trying it now. It is impossibly thick now that is is cold! I would suggest that this is eaten warm, when the coconut fat is still liquid. It isn't exactly bad when this thick, but the pasty texture might scare some people off.

This is great! I dont think we have every made anything like this before and I gave it a try with my 9 year olds help! Very easy to do if you dont get a hand cramp from the constant stirring! I was close but I gotter done! Thanks again for posting such wonderful and easy recipes! Makes me look like a pro!

the rice will work, but not have the same texture. they are quite different. Not sure about the other coconut milk, as I've never seen one that wasn't thick. Do you mean coconut water? That won't be the same.

Chef, while your recipes are always excellent, it is your fantastic teaching/video that makes this site superb. You always make it easy to follow and entertaining. From all of us, thank you for what you do!

Chef, while your recipes are always excellent, it is your fantastic teaching/video that makes this site superb. You always make it easy to follow and entertaining. From all of us, thank you for what you do!

Hey Chef John!Just made the rice puddin' and it didn't came so delicious..the rice was partially cooked, as it began to thicken a lot. I added a splash more milk and it still wasn't cooked. I've used brown round rice, is it because of that?also, it made only 2 small servings.. are you sure it's 4 servings?Thanks :)

Hey Chef John!I've just made this rice puddin', and first of all, my rice was partially cooked, and I've added a splash of milk and it was still uncooked.. is it because I've used brown round rice? also it only made about 2 small servings, are you sure that it makes 4?Thanks! :)

Hello Chef John. I have recently become a huge fan of rice pudding and decided today to try making it myself. After an hour of searching through recipes, i stumbled upon yours and thought it was perfect(I love coconut). I did not have any arborio rice but decided to try my chances. I used medium length rice instead. I'm not sure how the arborio rice tastes for this recipe but let me say that the end result was still very delicious. I will be saving your recipe for my next rice pudding fix.

After making this once my oldest is constantly asking me to make some more. Although I like it warm or cold, my family prefers it warm. I've also found that when making larger batches it is not a equal increase for each ingredient, not as simple as just double/triple everything. Takes some playing.